I find it’s easiest to portion this recipe by mixing the batter one cake at a time. Good preparation is key to producing hot cakes in a timely fashion without scorching the cakes or making a mess of the kitchen. Cooking for kids or can’t stand the heat? Fresh corn cut off the cob is a great substitution. -Farm Apprentice Ray 2020-21

Ingredients

• 1 pint okra

• 1 jalapeño 

• Corn starch

• Corn meal

• Ground Coriander 

• Garlic powder

• Eggs

Directions

-Slice all okra in thick coins and mince jalapeño, placing both into an accessible prep bowl. 
-Crack one egg into a separate bowl and beat well. Add two tablespoons corn meal, 1 teaspoon cornstarch, pinch of salt. Mix well.
-Add three heaping tablespoons of sliced okra and minced jalapeños. Batter should appear lumpy and chunky (think walnut-oatmeal muffin batter) with lots of veg showing. 
-Bring a high smoke-point cooking oil (Ghee or Sunflower oil are great choices) to medium-high heat in a small skillet. There should be enough oil for a shallow fry, about 1/8-1/4 in deep.
-Pan is ready when batter crackles on contact. Spoon batter into skillet. 
-While each cake is cooking repeat the batter process: beat egg, add cornmeal, salt, and cornstarch, then add okra and jalapeño.
-Hot cakes should cook until golden brown, about 2-3 minutes per side.
-Once the cake is done, land it on a paper towel lined plate and immediately sprinkle with salt, powdered coriander, and garlic.
-Repeat this procedure until you’ve reached your desired quantity.
-Enjoy!